Las
Vegas, NV – March 2018 / Newsmaker Alert / Rachel’s
Kitchen, a fresh casual restaurant concept that offers a carefully
crafted menu, from the healthy to the indulgent, has been named to QSR
magazine’s 40/40 list of America’s hottest startup fast casuals.

Published
in QSR’s February 2018 issue, the 40/40 list recognized those young brands
much like other publications recognize young leaders: with a 40 Under 40
list, only in this case, qualifying entrants by locations rather than age.
The magazine identified core criteria for what set those fast casual chains
apart: chef-driven menus, premium hospitality, a focus on experience rather
than value, enhanced beverage programs, high-quality ingredients, ambitions
other than growth and profit, a collaborative spirit, and commitment to
long-term relationships with stakeholders.

“Since
launching in 2006, Rachel’s Kitchen has redefined what it means to be a
local restaurant by providing high-quality, carefully crafted menus with
locally sourced ingredients and options for all tastes,” said Debbie
Roxarzade, founder and CEO of Rachel’s Kitchen. “Being recognized as
one of the top 40 fast casuals with the potential to be the next big thing
is a privilege and an honor—one that we will continue to build on and launch
our brand to new heights.”

Rachel’s
Kitchen may be Nevada-based now, but the concept’s roots stretch all the
way to the lap of luxury and taste of Beverly Hills. It’s here Roxarzade
first made a name for herself, creating a number of celebrated restaurant
concepts including Debbie’s Bistro, once recognized as one of Los Angeles’
“Big 10 Best New Restaurants.”

After
the great success and notoriety of what were ultimately seven restaurants
in Los Angeles, Roxarzade decided to relocate to Las Vegas and launch her
newest venture – Rachel’s Kitchen. Named after her daughter, the first
Rachel’s Kitchen was opened in 2006 – a quaint café featuring delicious
and reasonably priced bistro fare.

Today,
the burgeoning brand offers a carefully crafted menu – from the healthy
to the indulgent – using the freshest ingredients available, often locally
sourced. Menu highlights include: Breakfast, Salads, Gourmet Sandwiches,
Wraps and Juices. A combination of the walk up, carry out experience and
a traditional sit-down restaurant, guests place their order at a counter
using a wall mounted menu before retreating to a table where the food is
brought directly to them, leaving them to comfortably enjoy their meal
and a moment of serenity from whatever stresses the rest of their day may
hold.

In
addition to bringing great food to the table, Rachel’s Kitchen is also
an active community partner, contributing to a number of local charities
from education and animal causes to health advocacy and child care services.

“Giving
back is a large part of the DNA of Rachel’s Kitchen and will be featured
in any community that we become a part of as we continue to grow,” Roxarzade
added.

With
eight locations open and operating in Las Vegas, Rachel’s Kitchen expects
to open five to six locations in the next 24 months. To augment the company’s
growth, Rachel’s Kitchen is seeking franchise partners who, as Roxarzade
puts it, are interested in re-inventing the restaurant experience. Including
a franchise fee of $40,000, the estimated required investment for a 1,500-2,100
square foot location ranges between $250,450 and $522,880.

About
Rachel’s KitchenLaunched
in 2006 and franchising since 2008, Rachel’s Kitchen fulfills a niche segment
in the restaurant space, transforming fast casual into fresh casual by
focusing on wholesome food, with fresh ingredients, often locally sourced.
With menu items ranging from healthy to indulgent, Rachel’s Kitchen is
for everyone. Today there are eight restaurants open and operating in the
Las Vegas Valley. For more information, visit www.rachelskitchen.com.